A thirty-two year old homeschool graduate who once promised her mother she didn't need to learn grammar because she'd never be an author is hopelessly a writer at heart. I'm a Christian who loves to ask thoughtful questions, and who finds thought-provoking material in unlikely sources. A lady in waiting, I'm the oldest of six children still living at home, pursuing the efficient acquisition of knowledge through books and practice.

Thursday, November 24, 2016

A while back I posted a recipe for a chocolate custard
cheesecake dip. Since then, I’ve been working on modifying the recipe to
be stiff enough to actually be a cheesecake, and this Thanksgiving, I think
I’ve got it!

My favorite part, besides the taste, is that it is no-bake
(after the crust is made), so no complicated baking regimens to prevent cake
from cracking or browning.

Chocolate Custard Cheesecake

Crust*:

Cream:

1 stick of salted butter

1/2 t. vanilla

1/2 c. brown sugar.

Mix in:

1 eggs

1 egg YOLK

Add:

1 1/2 c. flour

1 t. salt

1/2 t. baking POWDER.

Stir until just combined.

Add:

3/4 c. semi-sweet chocolate chips

1/4 c. sugar

Stir/knead until sugar and flour is incorporated.

Press dough into bottom and barely up sides of a large
spring form pan (at least 9 inches in diameter).

Bake at 350 for about 15 minutes, until crust is set, still
soft, and only barely starting to turn golden (edges will be a bit darker
golden brown).

*Alternatively, for an entirely no-bake cheesecake, you
could use a traditional chocolate cookie crust (1 package crushed chocolate
cookie pieces and 1/4 c. melted butter) pressed into a spring form pan.
Chill this in the refrigerator while preparing the rest of the crust.
I haven’t tried this crust, just read it online.

Cheesecake:

In medium saucepan, whisk together and heat to a simmer on
MED:

¾ c. (or 1 small can) EVAPORATED milk

¼ c. flour

Stir in until melted, and remove from heat:

½ c. chocolate chips

Separately, beat until pale:

3 egg YOLKS

⅓ c. sugar

Slowly pour warm milk mixture into eggs, whisking
constantly. (If not done carefully, there will be small pieces of cooked
egg in the custard, which should then be strained out before the next
step.) Return to MED-LOW heat.

Mix in:

(another) ½ c. chocolate chips

2 t. corn starch

Cook until it thickens, about 5 minutes. Keep
stirring.

Separately, beat:

3 packages cream cheese (24 ounces total)

⅓ c. sugar

dash of salt

Pour chocolate custard into sweetened cream cheese and mix
thoroughly. Top crust with this custard mixture and chill at least 4
hours.

When slicing, make sure knife goes all the way through
crust; hitting chocolate chips feels like hitting the bottom of the pan
sometimes.